BAKERY PRODUCT PREPARATION METHOD Russian patent published in 2012 - IPC A21D2/36 A21D8/02 

FIELD: bread production.

SUBSTANCE: method includes preparation of recipe components in accordance with traditional technology. The prepared Ceylon cinnamon is extracted by liquid nitrogen and cleared from miscella. Prepared dandelion root is cut and dried in microwave oven to approximately 20 % of residual humidity with the set process parameters. Dried dandelion root is fried in accordance with traditional technology and imbued by separated miscella along with simultaneous pressure increase. Then pressure is released to atmospheric with simultaneous freezing of the dandelion root and further cryogrinding in the extracted nitrogen for flour production. Dandelion root flour is mixed with the fancy white wheat flour in the weight ratio from 1:5 to 1:13 with further doughing by straight dough method. Thus light and dark dough is prepared: Light dough is made by mixing fancy white wheat flour, pressed bakery yeast, linseed oil, sugar, salt and water in accordance with the recipe. Dark dough is prepared as follows. Pressed bakery yeast, linseed oil, sugar, salt, and water in accordance with the receipt are added to the dough produced by mixing fancy white wheat flour and dandelion root flour taken in the specified proportion. Two types of dough are mixed separately until uniform consistency is achieved and further divide it into pieces, subject to preliminary proofing and dough piece preparation. Obtained pieces undergo alternate panning, twisting and proofing with further baking and base product output.

EFFECT: invention allows producing bakery goods with the flavor and taste of coffee.

1 dwg